Semi-seasoned Sicilian Pecorino
This cheese is probably one of the most appreciated for its softness and intensity of taste.
Combined with a jam it is a real explosion of taste.
It is mainly made with sheep's milk fed in the pasture of our mountains
It is aged for about 60 days.
A vacuum-packed slice of about 500 gr.
Ingrediants
Sheep and cow milk
salt
rennet and ferments
